Banana Pudding Cake… Without the Bananas? Yup!
Let’s be honest: some of y’all love banana pudding, but hate the bananas. If that’s you, this one’s for the plate. @shaaleonard_ delivers a genius twist with this Banana Pudding Cake that keeps all the creamy, buttery goodness of the classic — but skips the fruit entirely (or lets you add it later). It’s perfect for folks who love the flavor of banana pudding but prefer their desserts smooth, cakey, and fuss-free.
This recipe is a clever blend of a boxed yellow cake, instant pudding, and whipped topping, punched up with vanilla wafers and sweetened condensed milk. Whether you’re baking for a cookout, potluck, or just treating yourself, this cake is a guaranteed crowd-pleaser — no peeling required.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 3 eggs
- Oil (amount per box instructions)
For the Pudding Topping:
- 3 oz banana pudding mix
- 3 oz vanilla pudding mix (or use 6 oz banana pudding only)
- 1/2 can sweetened condensed milk
- 1/2 block cream cheese (optional)
- 1 cup Cool Whip (optional)
- 1 cup whipped cream
For the Layers & Topping:
- Vanilla wafers, crushed
- Sliced bananas (optional)
- Remaining condensed milk
- Reserved pudding mixture
Step-by-Step Instructions
1. Bake the Cake
- Prepare the cake mix according to the box instructions.
- Bake at 350°F for 30 minutes.
2. Prepare the Pudding
- While the cake bakes, whisk together the pudding mixes with milk (per box instructions).
- Set aside.
3. Make the Creamy Filling
- In a separate bowl, mix 1/2 can of condensed milk, 1/2 block cream cheese, and 1 cup whipped cream until smooth.
- Fold into the pudding mixture.
4. Soak with Pudding
- Pour the pudding mixture over the cake so it seeps into the holes.
5. Top and Finish
- Add crushed vanilla wafers and sliced bananas (if using).
- Drizzle with the remaining pudding mix and condensed milk.
6. Serve and Enjoy
- Chill for best results, or enjoy warm for a gooey treat.
Pro Tips & Suggestions
- Don’t like bananas? Skip them entirely and it’s still fire.
- Make it ahead — this cake is even better after chilling overnight.
- Use banana pudding only if you want a stronger flavor punch.
- Top with extra whipped cream for that bakery-style look.
About the Creator
This recipe is by Shaa Leonard, the content queen behind @shaaleonard_, known for her easy-to-make, flavor-packed recipes that never miss. From viral desserts to weeknight classics, she brings good food and good vibes to every bite.
Shaa Leonard | @shaaleonard_